but not on purpose.
you see, i followed the rick bayless recipe word for word, but i used my tan colored organic all natural sugar – and well, i’m pretty certain that may have been the problem. the small saucepan of simple caramelized syrup felt wrong from the get go. it never did what it was supposed to do – as in truly caramelize – and then it was really thick and even at a dangerously hot temperature the stuff wouldn’t swirl much. so i now had a glug of it stuck on the bottom of each small white dish. then i made a second batch that was marginally better – and put that on top of the darker ‘glug of sugar’ and coated the sides… but this was just not right – and i knew it.
but hey, no prob. because after ignoring my intuition, i went on to rationalize that when i place the 6 little ramekins in their hot water bath and then bake the custards in the oven – it’ll all melt and get liquidity, right? nope. when it was time to ‘unmold the suckers – they were not budging. so out came the big guns – meaning the handy dandy kitchen blow torch.
and do you know what happens when you flip a ramekin upside down and hold a blow torch to it for say 2 minutes?
i wish i’d taken a picture. i almost did. but i was so disappointed in my lack of culinary acumen, that i just let it all go, deciding against the photo op – my final bad call in the saga of ‘the flan gone wrong’..
i gotta say that the explosion truly was a bit unsettling and although my ego was ever so slightly bruised, luckily we all escaped unscathed from the flying shrapnel.
i’m over it now.